Perfect Pickled Beets
1kg whole beetroot
2 tbsp olive oil
600ml of vinegar (white wine, cider, red wine all perfect)
100g soft brown sugar
1 tbsp each of coriander seeds, peppercorns, mustard seeds
1 cinnamon stick
A pinch of dried chilli,
3 bay leaves
1 tsp salt
1 - Pre-heat oven to 200C/GM6.
2 - Top and tail the beetroot, rub them in the oil, wrap each in foil and bake on a medium shelf for an hour. Remove and leave to cool.
3 - For the pickle, put the vinegar and sugar in a pan along with all of the spices and bay leaves. Bring to the boil and stir until the sugar is dissolved.
4 - Peel and slice the beets and place into a sterilised jar. Tip in 1 tsp salt then pour over the hot pickle. Allow to cool then fasten on the lid and put away for at least two weeks (the longer the better).
5 - The beets will keep unopened for 6 months but surely you can’t wait that long? Once opened, keep in the fridge for 4 weeks.